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Shaped like small balloons, these mooncakes bear a resemblance to the Japanese character, Gudetama, the lazy egg. Only 300 pieces are made, and each is filled with salted dark Valrhona chocolate, feuilletine and milk rocher. The less messy way to eat them is to cut into quarters, but it is more fun to poke a hole in the skin, and squirt the chocolate out.

Feng Shui Inn's executive chef Li Kwok Kwong wants to show that mooncakes can have anti-ageing properties and are not merely calorie-laden sweets. His Premium White Lotus Paste with Wild Cordycep, Pearl Powder and Red Bean Custard Mooncake is filled with a silky white lotus paste infused with luxurious pearl powder, nourishing wild cordycep and a red bean custard paste in the centre. The mooncake has a slight bitter taste due to the cordycep.

An original creation by chef Pang Kok Keong, the Macaron Lunar is a cross between the classic French pastry and the traditional mooncake. A smooth and creamy premium low sugar white lotus paste encases the salted egg yolk, sandwiched between baked macaron shells for an immaculate blend of sweet and salty pleasure all at once.

Smoked Duck with Assorted Nuts and LimeS$72

Jiang Nan Chun, Four Seasons Hotel

Tel: 6831 7220

Smoked duck in a mooncake? You read that right. Jiang Nan Chun is famed for its wood-smoked ducks, and shreds of the bird have made their way into the mooncake. The duck is mixed with the wuren nuts, which creates a mix of textures, as you get both the crunch of the nuts and the tenderness of the duck.

Tutti Fruitti CollectionS$54

Tung Lok

Tel: 9088 8008

Durian mooncakes are a dime a dozen. Tung Lok's version comes mixed with chestnut bits that give that added crunch in each bite. Other flavours in its Tutti Frutti Collection include Jackfruit with Pomelo, where bits of jackfruit are mixed in the lotus paste. In addition, tiny bits of pomelo give that citrusy jolt.

Most mooncakes tend to be cloyingly sweet but not this. There is a slight sweetness from the sweet potato, balanced out with the saltiness from the yam paste. What makes this a winner are the juicy water chestnut chunks, which add another dimension.

Mini Custard Lava with Vanilla S$72

The Ritz-Carlton, Millenia Singapore

Tel:6434 5286

Inspired by the immense popularity of salted egg yolk pastries locally, the Mini Custard Lava with Vanilla was created to be an offshoot of the traditional baked mooncake. The mooncake is a delectable and fragrant combination of salted egg yolk and vanilla. Best savoured warm by microwaving it for five seconds to elicit the smooth, molten texture of the custard filling.

Mini Blueberry with Vintage Hua Diao Wine (Low Sugar) S$68

Hua Ting, Orchard Hotel

Tel: 6739 6577

This could well be the most innovative mooncake flavour - blueberry with hua diao wine. These purple morsels come packed with sweet and tartness of blueberries, infused with the heady perfume of vintage Hua Diao. Being a low-sugar option lets it win plus points too.

Mini Snow Skin Salted Egg Custard with Manuka Honey Corn S$65

Mandarin Orchard Singapore

Tel: 6831 6320

Corn in a mooncake is not something you would expect, but funnily it works well. The corn is blended in with a salted egg yolk custard with a little manuka honey. The result is a perfect balance of sweet and salty with bite.